SN/T 4140-2015
Determination of heterocyclic amines in fish sausage and essence for export.LC-MS/MS method (English Version)
- Standard No.
- SN/T 4140-2015
- Language
- Chinese, Available in English version
- Release Date
- 2015
- Published By
- Professional Standard - Commodity Inspection
- Latest
- SN/T 4140-2015
- Scope
- This standard specifies 1-methyl-9H-pyridine[4,3-b]indole (Harman), 9H-pyridine[4,3-b]indole (Norharman), 2-amino -9H-pyridine[2,3-b]indole (AaC), 2-amino-3-methyl-9H-pyridine[2,3-b]indole (MeAaC), 2-amino-1,6- Dimethylimidazole-[4,5-b]pyridine (DMIP), 3-amino-1,4-dimethyl-5H-pyrido[4,3-b]indole (Trp-P-1), 3-Amino-1-methyl-5H-pyridine[4,3-b]indole (Trp-P-2), 2-amino-3-methylimidazole-[4,5-f]quinoline (IQ ), 2-amino-3,4-dimethylimidazole-[4,5-f]quinoline (MeIQ), 2-amino-3-methylimidazole-[4,5-f]quinoxaline (IQx ), 2-amino-3,8-dimethylimidazole-[4,5-f]quinoxaline (8-MeIQx), 2-amino-3,7,8-trimethylimidazole-[4,5 -f]quinoxaline (7,8-DiMeIQx), 2-amino-3,4,8-trimethylimidazole-[4,5-f]quinoxaline (4,8-DiMeIQx), 2-amino -Sample preparation and liquid chromatography-mass spectrometry/mass spectrometry determination methods for 14 heterocyclic amines including 1-methyl-6-phenylimidazole-[4,5-b]pyridine (PhIP). This standard is applicable to the determination of 14 heterocyclic amines in fish sausages, preserved meat, lemon flavor, and salty flavor.
SN/T 4140-2015 history
- 2015 SN/T 4140-2015 Determination of heterocyclic amines in fish sausage and essence for export.LC-MS/MS method
